My first day working with chocolate at school we made bows! It was a very lengthy process mainly because chocolate is hard to work with because you have to keep it in temper. If you are unfamiliar with working with chocolate and how to temper here are some helpful instructions: Tempering Chocolate.
One thing I want to stress is to make sure that you don't get any water in your chocolate, or it is ruined. This includes steam, so if you are using a double boiler with your chocolate, make sure the bowl fits over your pot correctly so no steam can roll into the bowl. You also have to be careful when using a double boiler that you don't burn your chocolate. I prefer to pour the hot water into a bowl and use that instead of a pot over direct heat. It may take a little longer to melt, but there is less stress of burning and not as much steam to worry about.
I don't have my notes with me on how to make the bow, and I don't really know how helpful they would be without step-by-step pictures. However, if you really want my notes, let me know and I can send them to you.